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Old 08-07-2007, 06:04 PM   #1
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Fresh Corn on the Grill (or baked)?

I’ve seen several recipes and threads about fresh corn on the grill. When I buy frozen corn and cook it (usually boil it) the corn is tender. The new steam-fresh frozen corn for the microwave is really tender.

But fresh corn is always a bit firm/crunchy no matter how long I boil it. So, I’ve resorted to using a pressure cooker for about an hour that does make it tender.

Anyway, if you grill fresh corn, either in the husk or rolled in aluminum foil with butter, does it get soft, or does it stay a bit firm and crunchy. Personally, I don’t mind crunchy veggies, but my DW doesn’t like them for some reason and prefers the corn to be more tender than crunchy.

I cooked some fresh corn last night, and was going to try the aluminum foil trick, but decided not too since I didn’t know if it would soften up or remain firm. So, for all you that have grilled/baked corn, how is it?

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Old 08-07-2007, 07:25 PM   #2
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Well, the point of using fresh corn is for that texture, just like how using other fresh vegetables like say, sugar snap peas, will give you a crunchy texture whereas frozen ones will not.

If you have to cook your vegetables so it's a soft texture, you're better off just using the frozen product in many cases because when you cook fresh vegetables to that consistency, it's almost discernible from their frozen counterparts.
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Old 08-07-2007, 07:32 PM   #3
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Keltin...

Everything IC said! Plus! The operative word is FRESH. Try to buy local product. Fresh corn will cook in a heart beat, and be Crunchy/tender!

Enjoy!!!!!
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Old 08-07-2007, 07:37 PM   #4
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I always grill the corn in the husk, it is tender, but my tender may not be as tender as you might like. I'd say get couple of ears of corn and throw them on the grill. Cost you a whole dolar or so this time of year.
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Old 08-07-2007, 08:00 PM   #5
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soft veggies seem to be a southern thing ...
i like my corn with a crunch ...
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Old 08-07-2007, 09:34 PM   #6
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my husband likes it when I just shuck it, brush with olive oil & season, then put right on the grill until the kernels start to brown. But yes, firm. With few exceptions (old family favorite comfort foods) we like our veggies to retain some crunch and color.
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Old 08-07-2007, 10:14 PM   #7
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I thought so….well Uncle Bob and Iron Chef, ya’ll are just gonna have to ‘splain that to my DW! She doesn’t care for crunchy veggies. Broccoli, Cabbage, Corn on the Cob, Carrots, potatoes…..well, I agree with the potatoes!

As you can imagine, it puts a damper on stir-fry. She also has no tolerance for hot sauce or peppers, so I have to modify my cooking of course. Odd think is, she likes crunchy cole slaw which has carrots and cabbage in it…..go figure.

Oh well, I’ll treat it like hot stuff and just save the corn on the grill for a night when I’m cooking just for myself.

Thanks guys!
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Old 08-07-2007, 10:22 PM   #8
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I like a crisp texture for grilled corn on the cob, but many friends do not. What I do is, when the (soaked, in husk) corn is ready to my taste, I move some of the ears to the cooler part of the grill for some more steaming. If I don't move them, they become charred (which I also like), but they don't become more tender.
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Old 08-07-2007, 10:32 PM   #9
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Quote:
Originally Posted by bullseye
I like a crisp texture for grilled corn on the cob, but many friends do not. What I do is, when the (soaked, in husk) corn is ready to my taste, I move some of the ears to the cooler part of the grill for some more steaming. If I don't move them, they become charred (which I also like), but they don't become more tender.
Hmmmm…..I might have to try that. When we have friends over that like their steaks well done, and we like medium rare, I just start theirs first and add mine later. Works out well. I could always pull my corn off first when it as just done and crunchy, and leave hers on the grill longer…..or perhaps wrap hers in foil and “start it” cooking in the toaster oven before adding it to the grill so hers cooks longer (oven + grill time), but all food comes off the grill at the same time.

Or I just give her store bought frozen!

Oh, and about your sig………..if the early bird gets the worm…..what does the early worm get???????
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Old 08-08-2007, 12:00 AM   #10
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I have to agree about liking crisp texture in veggies... and I'm a southerner!!! LOL... I prepare mine much like Claire... I put bare corn ears (seasoned with butter, salt, pepper, and a few other herbs) on the grill and char them. I love the smokey/charred taste it develops and it goes well with a nice grilled steak. I have tried boiled corn and just can't seem to appreciate that mushy texture it seems to have to me. But that is me, so don't mistake me for hatin on those that like it that way!

Cheers!
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